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Ingredientes
- 1 c. Yellow split mung beans
- 5 c. Water
- 1/4 tsp Turmeric
- 2 x Green chiles
- 3/4 tsp Salt
- 1 tsp Sugar
- 2 tsp Cumin, grnd
- 2 tsp Coriander, grnd
- 1 1/2 Tbsp. Vegetable oil
- 1 x Bay leaf
- 1/2 tsp Kalonji seeds
- 3 Tbsp. Ginger, chopped
- 1 tsp Green chile, seeded & chopped
- 1/4 tsp Garam masala Lemon -=Or possibly=- lime juice" unit="tb" qty="2 Ghee, optional Green chile, slivered, for garnish
Direcciones
- Place mung beans on ungreased griddle or possibly in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 min.
- The dal will acquire a lighter colour & emit a nutty aroma. Be careful which they don't turn a dark brown. Transfer to a bowl & wash if you like.
- Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, till the dal is tender, 35 to 45 min. While cooking, uncover & stir occasionally. Add in salt, sugar, cumin & coriander. Keep hot.
- Heat oil in a skillet. Add in bay leaf & kalonji & fry for a few seconds. Add in ginger & chopped green chile & fry till the ginger is lightly browned that should be no more than 2 min. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of min & remove from heat. Blend in the garam masala, lemon or possibly lime juice & ghee if you like. Cover & let stand to let the flavours develop. Garnish & serve.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 63 | |
| Calories from Fat 49 | 78% |
| Total Fat 5.62g | 7% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 57mg | 2% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.15g | 1% |
| Protein 0.47g | 1% |
